I have this one, which is a "copy cat" recipe for it.
CHEDDAR CHEESE PRETZEL BREAD
Great Pretender for Le Cellier, Canada Pavilion, EPCOT
Makes 1 loaf (20 servings)
"This giant twist is for those who are fans of soft pretzels. Rather than shaping the dough into individual portions, it is rolled in a thick rope & formed into one oversized knot. Slice & serve with sausages & a good cold beer."
½ c chopped onion
1 Tbl butter or margarine
4-5 c all-purpose flour
1 pkg active dry yeast
1 egg
2 c shredded sharp cheddar cheese (8 ounces)
1¼ c warm water (120°-130°)
1 Tbl sugar
1½ tsp dried Italian seasoning, crushed
½ tsp salt
1 slightly beaten egg white
1 Tbl water
1 tsp coarse salt (optional)
In a small skillet cook onion in hot butter or margarine till tender but not brown, about 7 minutes. Set aside to cool slightly.
In a large mixing bowl stir together 1½ cups of the flour & the yeast. Add cooked onion, egg, cheese, 1¼ cups warm water, sugar, Italian seasoning & salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover & let rise in a warm place till double (1-1¼ hours). Punch dough down. Turn out onto a lightly floured surface & let rest for 10 minutes.
Lightly grease a baking sheet. Roll dough into a 48-inch-long rope. On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end. Take one end in each hand & twist once at the point where the dough overlaps. Lift each end across to the edge of the circle opposite. Moisten the ends & tuck underneath; press to seal. Cover & let rise in a warm place till nearly double (about 45 minutes). Stir together egg white & 1 tablespoon water; brush onto bread. If desired, sprinkle lightly with coarse salt.
Bake in a preheated 375 degrees F oven for 40-45 minutes, or till bread is golden brown & sounds hollow when tapped. If necessary, cover loosely with foil the last 20 minutes of baking to prevent overbrowning. Remove from pan; cool completely on a wire rack.
I can't wait to try making it, it sounds so yummy. 
